Nando's
3333 32 Avenue NE Calgary AB T1Y 6M5 · Food - General
11 inspections
- Demand Inspection
3 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Quat sanitizer in one of the sanitizer buckets was measured less than 200ppm. Manager changed the quat sanitizer right away. Use 200ppm Quat sanitizer.
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Aluminum foil was used to cover the table next to the deep fryer, Remove aluminum foil and clean the table when it gets dirty.
- 23. Is the facility maintained in a clean and sanitary condition?
- Grime build-up on floor's hard to reach areas and baseboards.Clean the floor and baseboards
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
2 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- A visibly soiled cleaning cloth was stored on the prep cutting board in the front food preparation area. Ensure that used cleaning cloths are stored in an approved sanitizing solution.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- A staff member with long artificial nails was observed assembling food for a customer. Ensure that all food handlers practice good hygiene to prevent contamination of food. Food handlers should keep nails short to make it easier to properly wash hands and to prevent the contamination of food.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Monitoring Inspection
1 infraction
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Observed food handler preparing ready to eat wrap on the long cutting board, contaminated with the built-up dirt from the grooves. Remove and scrub the cutting board until is white everywhere, not just at the corners. Ensure that ready to eat food is prepared on clean and sanitary surfaces.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Demand Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Observed line cook preparing food in street clothes.Must wear at least an apron.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Two trays of ready to eat chicken stored in the walk-in cooler without a cover. Ensure that the food stored in the cooler is procted from contamination by cover.
- 09. Are chemicals stored and handled in a safe manner?
- Observed a bucked with sanitizer stored next to food on a food contact surface. The regulation requires the operator to store chemicals in a manner to prevent contamination of food or food contact services.Store the sanitizer away from food or food contact surfaces
- 13. Are properly operating hand washing sink(s) accessible to food handlers, located in suitable areas, and stocked with appropriate hand washing supplies?
- Hand sink blocked at the front service area. Ensure that the hand sink is accessible at all times.
- 05. Do food handlers refrain from handling food while ill and have acceptable attire and hygiene?
- Monitoring Inspection
0 infractions
- Monitoring Inspection
1 infraction
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Observed the scoop for the ice stored in unsanitary way. Store the scoop in a readily cleanable container
- 22. Are utensils and equipment maintained in a condition and a manner that ensures the safe handling of food?
- Monitoring Inspection
0 infractions
- Demand Inspection
0 infractions
- Risk Management Inspection
0 infractions
- Monitoring Inspection
2 infractions
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?
- The mechanical washer not providing sanitation. The premises out of sanitizer. By Javex from the grocery store in the plaza and use the 3-compartment method
- 23. Is the facility maintained in a clean and sanitary condition?
- Must have a written sanitation procedure to avoid situations like running out of sanitizer. The procedure should be kept together with the measurements records
- 11. Are there adequate and properly operating dish washing facilities to effectively clean and sanitize equipment and utensils (unless noted elsewhere)(Critical)?